Adriel Palma
Nashville,TN
Summary
Forward-thinking professional offering more than 14 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership skills.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Sushi San
01.2026 - Current
- Led culinary team in preparing diverse Asian cuisine, ensuring high quality and presentation standards.
- Developed and implemented innovative menu items, enhancing guest experience and satisfaction.
- Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Coordinated special events catering, showcasing culinary creativity while adhering to budget constraints.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Executive Sous Chef
Sunda New Asian
11.2023 - 01.2026
- Assemble components with minimal supervision, exceeding expected project milestones.
- Test finished products to perform quality assurance and identify discrepancies.
- Collaborate with team members to improve production processes and maintain quality standards.
- Organize workstations to maximize productivity, reduce distractions and meet deadlines.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Sous Chef
Sixty Vines
06.2021 - 02.2023
- Assisted Executive Chef in managing kitchen operations, including menu planning, food preparation, and staff supervision
- Demonstrated strong leadership skills by directing kitchen staff in executing culinary techniques and maintaining high standards of food quality
- Collaborated with front-of-house team to ensure seamless service and guest satisfaction through effective communication and problem-solving.
Sous Chef
Morrisons Lodge
04.2017 - 10.2021
- Maintain a strong focus on quality control, consistently monitoring food quality, presentation, and portion sizes to uphold the restaurant's reputation for excellence
- Manage inventory, ordering, and stock rotation to minimize waste and ensure consistent availability of ingredients necessary for menu items
- Conduct inspections on kitchen equipment and perform routine cleaning and maintenance in compliance with food safety protocols.
Sous Chef
Mamosas
11.2014 - 04.2017
- Managed kitchen station during busy dinner rushes, ensuring timely and accurate preparation of dishes
- Collaborated with kitchen team to ensure smooth execution of menu items and accommodate special dietary requests
- Maintained cleanliness and organization of work area, including proper storage and rotation of ingredients.
Lead Line Cook
Terrace Grille
06.2012 - 11.2014
- Prepared and cooked menu items according to recipes and portion standards in a fast-paced restaurant environment
- Demonstrated strong knowledge of food safety and sanitation practices to ensure quality and safe food handling
- Followed menu changes and specials while adapting to high-volume dining needs and maintaining high quality standards.
Line Cook
South Main
04.2011 - 01.2013
- Assist with inventory management, food ordering, and rotation of stock to minimize waste
- Demonstrate strong culinary skills, attention to detail, and ability to work well under pressure in a fast-paced kitchen environment.
Prep Cook / Line Cook
Acapulco
08.2008 - 02.2011
- Proficient in preparing various types of ingredients, including chopping, cutting, and marinating, to ensure efficient cooking during service hours
- Knowledgeable in following recipes and portion control guidelines to consistently deliver high-quality dishes to customers.
Education
Pharmacy Technician in Pharmacology -
Everestt College
Ontario, California01-2009
BSN in Nursing - undefined
West Coast University
Ontario, California10-2005
Skills
- Properly guide and schedule staff for premium productivity
- Ensure the seamless delivery of a high-quality dining experience in a high-volume setting
- Kitchen Management and leadership skills to inspire productivity
Timeline
Executive Sous Chef
Sushi San
01.2026 - Current
Executive Sous Chef
Sunda New Asian
11.2023 - 01.2026
Executive Sous Chef
Sixty Vines
06.2021 - 02.2023
Sous Chef
Morrisons Lodge
04.2017 - 10.2021
Sous Chef
Mamosas
11.2014 - 04.2017
Lead Line Cook
Terrace Grille
06.2012 - 11.2014
Line Cook
South Main
04.2011 - 01.2013
Prep Cook / Line Cook
Acapulco
08.2008 - 02.2011
BSN in Nursing - undefined
West Coast University
Pharmacy Technician in Pharmacology -
Everestt College